Posts Tagged ‘Quick & Easy’

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Easy Vegan Pasta Sauce

The Center for Science in the Public Interest calls home-made spaghetti sauce “better than bottled.” I call it “easier than you think.” Contrary to what I’ve found in a lot of overpriced cookbooks, pasta sauce works just fine if you let it cook for just as long as it takes your pasta to boil.

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Tomato Risotto

1 can of tomatoes
2 handful of frozen green peas…

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Rice and Spinach Sauté

3 cups leftover cooked rice
1 1-lb package frozen spinach…

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Quinoa Skillet Dinner

I got this somewhere on the net and made it for the first time last week. Very easy. Next time I think I’ll use chili powder or cumin instead of the basil and thyme; the spices didn’t seem right to me, though my husband loved it.

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Polenta with Tomato-Shiitake Sauce

This recipe is from cooking light, and I think it would be pretty “family friendly.” You could maybe sub. normal button mushrooms to make it more “kid friendly.” It is very quick and easy, which is great for families! I just eliminated the oil and sautéd the veggies in water, which works great.

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Curried Pilaf with Kidney Beans

Here’s another quick recipe my family adores that can be made quickly and served in those acorn squash boats or alone.

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Paella Vegetariana

Very fast and easy to make.

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Quick Stovetop Quinoa

3/4 cup of quinoa
1 1/2 cups of water…

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Chipotle Beans

This recipe relies on chipotle chiles. These are dried, medium spiced chiles that have been smoked to create a unique flavor to any dish. If you cannot find dried chipotle chiles, use a fresh, diced jalapeno and add 1/4 teaspoon of liquid smoke.

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Bayou Beans & Rice

1 C chopped onion
1 tsp minced garlic…

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Black Bean Sloppy Joes

1 onion, chopped
1 green pepper, diced…

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Portabella and White Bean Cassoulet

A very hearty stew that, because of the portabella mushrooms, tastes downright meaty.

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Mexican Beans and Rice

I know beans and rice is pretty basic, but it is pretty easy to make and easy for families to eat!

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Fast Mexican Stew

Easy and excellent!

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Chickpeas A’la King

“Use chickpeas, not chicken in this old fashioned entrée. You’re bound to get compliments that will make you crow. Serve it over rice, toasted bread triangles, or split biscuits. – Jo Stepaniak”

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      It was February 5th, my mother’s birthday and a month before the 20th anniversary of my becoming vegan. I was sitting in a breast surgeon’s office in a paper gown, cradling my biopsied breast and waiting. After about an hour and a half, my surgeon finally appeared, apologizing for keeping me waiting because the results […]



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      I haven’t been much of a television watcher in my adult life. Back in the days when you could get public television reception without paying for cable and there weren’t a million stations anyway, that was good enough for my son and me–at least most of the time. The one notable exception to that back […]